Poached sole and salmon roulade

Main Dish
8 servings
30 min
15 min
This is another dish from our new weekly menu, something I haven't done since my training....yes that is a while back. A Sole and Salmon Roulade.

I am not sure why, but sole, Salmon, Spinach. Potatoes and White Wine Sauce just go well together, the flavours bond and the dish is exceptional. It always worked and I never had a bad comment about it. The flavors are subtle but still strong, the go together not against each other. The dish is light, but not really light in Calories as there is a bit of crea


Number of serving: 8
900 g Sole fillet

400 g Salmon fillet

400 ml Cream


30 ml Noilly Prat

30 ml Fish Stock

100 ml White wine

250 ml Cream

10 g Corn starch

1.00 Kg Spinach

50 g Garlic

50 g Shallots

50 ml Olive oil

Salt, Pepper

1.20 Kg Potatoes

50 g Butter

20 g Parsley

250 g Tomatoes

20 ml Olive oil

10 g Basil


  • Blend salmon finely in a blender, make sure it stays cold all the time
    Mix in seasoning and cream, season to taste
    Clean sole fillet and lay them next to each other on a plastic wrap
    Spread teh salmon mix carefully on teh sole fillets
    Roll everything like a roulade
    Close the ends tight and prick the plastic carefully with a knife. This will help to infuse the roulades with the flavor of the stock
  • Combine ingredients except cream and starch for the fish stock
    Poach the roulades in the stock for about 10 minutes, take out and let rest
  • Then boil up fish stock, add cream
    Mix corn starch with a little white wine and thicken the sauce
  • Turn the potatoes and boil till soft
    Just before serving heat them up, saute in a bit butter and chopped parsley
  • Saute the cleaned spinach, season to taste

    Semi dry the tomato with olive oil and seasoning


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